Beet Leaves
with Chickpeas and Couscous

This basic recipe is easy to vary from one week to another: replace beet leaves with spinach or Swiss chard, use almonds instead of pine nuts, or currants as a substitute for raisins.

Preparation time: 20 min

serves 4

What you’ll need:

• 2 bunches beet greens, washed, stems trimmed
• 1 box (10-ounce) couscous
• ½ cup pine nuts
• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 can chickpeas (15.5-ounce), rinsed
• ½ cup dark or golden raisins
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper

What to do:

1. Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
2. Meanwhile, toast the pine nuts in a large skillet over low heat, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
3. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the chickpeas, raisins, beet greens, salt, and pepper. Cook stirring occasionally, until the leaves are tender, about 5 minutes. Remove from heat.
4. Fluff the couscous with a fork and divide among individual plates. Top with the leaves and sprinkle with the pine nuts.

More beet recipes? Try these recommendations:

Golden Beets Salad
Beet and Escarole Salad
Raw Beet Salads

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